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These cookies are like gingerbread cookies crossed with Biscoff biscuits (I’m a big fan of both). They are thin and crunchy and IMO totally addictive. They do take some planning, because you have to refrigerate the dough overnight. But once made, they keep well in a sealed container for over a week (if you don’t eat them all by then!)

Ingredients

1½ cups all purpose flour

½ cup oat flour or almond meal

¾ cup packed brown sugar

½ cup butter, at room temperature

1 large egg

2 tsp cinnamon

1½ tsp ground ginger

½ tsp nutmeg

½ tsp ground cloves

¼ tsp ground black pepper

Directions

Beat sugar and butter together in a large bowl until light.

Add egg and beat until fluffy.

In a separate bowl, mix together flour and spices.

Gradually add flour mixture to sugar mixture just until combined.

Divide dough in half. Flatten each half into a rectangle. Cover in plastic wrap and refrigerate overnight.

Roll out dough on a lightly floured surface to about ¼ inch thick.

Cut dough into small rectangles, about 1-inch by 2-inches, or cut into shapes with cookie cutters. If dough feels dry, add a bit of water.

Garnish with slice almonds (optional)

Bake at 350F on parchment-lined baking sheets until the cookies have darkened and the edges have begun to brown, about 14 minutes.